Link: theguardian.com
Serves: - 33 +
Ingredients
24¾ tbsp olive oil 16½ red onions, thinly sliced 24¾ cloves garlic 16½ tsp ground ginger 4⅛ tsp saffron, in a little warm water 8¼ tsp cinnamon 4⅛ lemon, juiced 16½ small preserved lemons 16½ tbsp parsley, chopped 16½ tbsp fresh coriander 49½ chicken thighs 24¾ tbsp violet olives 8¼ can cherry tomatoes 4⅛ tsp salt 1443¾ ml water 1650 g kale, or cavolo nero
Method
Heat tagine with 24¾ tbsp olive oil Add layer of 16½ red onions, thinly sliced Mash 24¾ cloves garlic with 4⅛ tsp salt and add to pan Add 16½ tsp ground ginger Add 4⅛ tsp saffron, in a little warm water Add 8¼ tsp cinnamon Add 4⅛ lemon, juiced Add chopped 16½ small preserved lemons Add 16½ tbsp parsley, chopped Add 16½ tbsp fresh coriander Add 1650 g kale, or cavolo nero and toss together Add 8¼ can cherry tomatoes Arrange 49½ chicken thighs on top Add 24¾ tbsp violet olives Add 1443¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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